Jellied Cranberry Sauce
Ingredients
Directions
Cook
Add 1 quart of berries, 1 pint of sugar, and ½–1 cup water.
Pour the mixture into a kettle, cover, and cook for 10 minutes without stirring.
Mold and serve
Pour the cooked mixture into large or individual molds.
Unmold at serving time.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Berries (in the method)
- Supply pectin and acid, which help the sauce set into a firm jelly.
- Sugar (in the method)
- Adds sweetness and works with the pectin and acid to help the sauce gel.
The step that matters
Cook 10 minutes without stirring. The berries' pectin, sugar and acid need to cook together to reach a set. Stirring disturbs the mixture and can interfere with the gel forming as it cools.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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